Tuesday, July 3, 2012

Salmon with Spinach-Arugula Pesto
8 oz. baby spinach
2 garlic cloves, peeled
½ tsp. grated lemon zest
large pinch dried crushed red pepper
2C (packed) arugula leaves
3 Tbsp. toasted pine nuts
1 tsp. fresh lemon juice
3 – 4 Tbsp. olive oil
3 Tbsp. (packed) freshly grated Parmesan cheese

1-1/2 lb. salmon filets or fish of choice
2 tsp. Mediterranean spices
2 Tbsp. olive oil
1/3C toasted pine nuts (optional garnish)

For the pesto:  Combine garlic, lemon zest and crushed pepper in a food processor and blend until garlic is finely chopped.  Add the baby spinach, arugula, pine nuts and lemon juice; process until coarse puree forms.  With the machine running, gradually add oil in a thin stream and blend until almost smooth.  Mix in cheese and season with salt and pepper to taste.  Set aside.

Preheat the grill.  Rub salmon on both sides with spices and olive oil.  Grill until tender – do not overcook.  Pour any salmon juices into the pesto mixture.  Divide salmon among plates and spoon pesto on top.  Sprinkle with additional pine nuts, if desired.
MAKES:  6 servings

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